• 3 Cups all-purpose flour
  • 1/2 Cup granulated sugar
  • 1 1/2 Tablespoons baking powder
  • 3/4 Tsp. salt
  • 12 Tablespoons chilled unsalted butter, cut into small pieces
  • 1/2 Cup plus 2 tablespoons heavy cream
  • 3 to 4 Tbsp. amaretto
  • 1 Tsp. vanilla extract
  • 3 Tablespoons turbinado sugar
  • 7 Ounces milk chocolate bar, broken into pieces
  • 1 Package (16 ounces) Driscoll's Strawberries, sliced
  • 1 extra large egg
  • 14 marshmallows
  1. Preheat the oven to 425 degrees F. Combine the flour, sugar, baking powder, and salt in the food processor. Pulse a few times, then add the butter cubes. Pulse a few more times until the butter is broken into pea-sized chunks.
  2. Pulse in 1/2 cup heavy cream, egg, amaretto and vanilla, until the dough just comes together. Dump the dough onto a floured work surface. Quickly press into a disk with your hands, and roll out to ½ inch thick.
  3. Using a 2-3 inch cookie cutter, cut out 28 thin shortcakes--try your best to get them all in one cut. Dough gets tougher the more you play with it. Lay the shortcakes on two parchment paper lined baking sheets. Brush them with the remaining 2 tablespoons of heavy cream and sprinkle with turbinado sugar. Pop in the oven immediately. The goal is to work fast enough to get them in the oven while the butter is still cold--that's what creates the light flaky texture. Bake for 10-12 minute, then cool for at least 5 minutes before trying to move.
  4. Turn the oven to broil. Flip the shortcakes over and top half of them with marshmallows and half with chocolate pieces Place under the broiler for 5-20 seconds, until the tops of the marshmallow are golden-brown. DO NOT take your eyes off of them--marshmallows burn fast. Then flip the marshamallows over and repeat so that the marshmallows are toasted on both sides.
  5. Now gently press the marshmallows down to cover the surface of the shortcake. Place fresh sliced Driscoll's strawberries on top of the melted chocolate pieces and top with a marshmallow topper. Serve immediately.